Slow Cooker Chicken Tortilla Soup

 

Yield: Serves 8-10
Cook Time: 4 hours

Slow Cooker Chicken Tortilla Soup

An easy and flavorful chicken soup made in the slow cooker, topped off with shredded cheese and seasoned tortilla strips.

Ingredients:

1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

Directions:

 

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

 
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 20 minutes

Seasoned Baked Tortilla Strips

Crunchy homemade seasoned and baked tortilla strips. A perfect topping for salads, soups and more!

Ingredients:

8 small corn tortillas
4 tsp vegetable oil
1 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
Dash cayenne pepper

Directions:

Preheat oven to 375°F.
Line a baking sheet with a silicone baking mat or parchment paper.
Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.
Transfer to prepared baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
Cool completely before storing in an airtight container.

Slow Cooked Beef Stew

Original recipe makes 12 servings Change Servings

• 3 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• 3 tablespoons olive oil
• 1 cup baby carrots
• 4 large potatoes, cubed
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper

• 2 cups boiling water
• 1 (1 ounce) package dry onion soup mix
• 3 tablespoons butter
• 3 onions, sliced
• 1/4 cup red wine
• 1/4 cup warm water
• 2 tablespoons all-purpose flour

Directions

1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Taco Bean Soup

Ingredients:

• 1 lb hamburger
• 1 onion chopped
• 1 can pinto beans, drained
• 1 can kidney beans, drained
• 1 can corn or yellow hominy, drained
• 1 can Rotel tomatoes
• 2 cans stewed tomatoes
• 1 pkg taco seasoning mix
• 1 pkg ranch salad dressing mix, dry
• tortilla chips
• cheddar cheese, grated
• black olives, sliced
• sour cream

Directions:

1. Brown hamburger and onion and drain.
2. Put remaining ingredients in crock pot and add hamburger
3. Garnish with tortilla chips, cheese, olives, and sour cream.

Notes: We like this with corn bread instead of chips too. I don't usually add the hamburger meat. You can also simmer on stove rather than crock pot.

Zuppa Toscanna Soup

Like Olive Gardens

Serves:12
Prep time: 35 min

1 lb. Spicy Italian sausage- crumbled
1/2 lb smoked bacon- chopped
1 qt. water
2 14.5 oz cans chicken broth
2 large russet potatoes- cubed (can add more)
2 garlic cloves- crushed
1 medium onion chopped
2 cups chopped kale OR Swiss chard
1 cup heavy cream
salt and pepper to taste

1- In large skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside
2- In a skillet over medium-high heat, brown bacon; drain, set aside
3- Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender
4- add sausage and bacon to pot; simmer for 10 minutes
5- add kale and cream to pot; season with salt and pepper; heat through

White Chile

From Kim and Daryl
1/4 can chicken broth (add more to make it soupier)
1 jar of Alfredo sauce
4 cans of great northern beans (white)
1 16oz tub of sour cream
2 cans of green chiles, large
1 bag frozen corn
1 medium onion chopped
3 cooked chicken breast shredded
ground red pepper to taste
salt and pepper

Cook in crock pot.

Notes: this is HUGE, cut it in half.

Broccoli Cheese Soup

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 3 cups milk
• 1/4 teaspoon salt
• 1/2 teaspoon white pepper
• 1-2/3 cups fresh broccoli florets
• 1/2 pound processed cheese, shredded
• 1 cup shredded Cheddar cheese

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 18 servings.

1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Notes: I never use white pepper. I add more veggies like potatoes, carrots, etc.